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    Home > Veggie Burgers

    Vegan Chana Masala Veggie Burger With Mint Chutney Mayo

    Posted: Jun 3, 2015 ยท Updated: Oct 1, 2021

    Jump to Recipe Pin Recipe
    This chana masala burger patty is vibrant and delicious sandwiched in a whole wheat bun with greens, tomatoes and onions with a mint chutney mayo.
    Chana masala burgers on a chopping board.

    If you're looking for THE veggie burger recipe to make your summer sizzle and swelter all the more -- in a good way -- you need look no more. Because I have for you my favorite veggie burger recipe ever, and that's saying a lot, given all the veggie burgers I make (and devour). My Chana Masala Veggie Burger.

    This is a hearty, hefty burger patty that has great texture from the chickpeas and mushrooms, great flavor from the chana masala spices that go into it, and -- I promise you this -- it will not fall apart on the grill.

    A stack of Chana masala burger patties on a red and white checkered napkin.

    I had been toying with the idea of a Chana Masala Burger for a while because I just adore Chana Masala and it's on the menu in our home more often than I will tell you. Both Desi and Jay also love it, so it's almost always a no-brainer when I am looking for something quick. This Chana Masala Burger is just as easy to put together-- probably easier. If you have canned or cooked chickpeas on hand (I sprouted mine-- major points to me), all you need to do is chop up some onions and a few mushrooms and coriander, and the rest of the stuff can come out of jars and bottles.

    Closeup of a chana masala burger with greens, onions and tomatoes in a whole wheat bun.
    A stack of chana masala burger patties stacked on a red and white napkin.

    I wanted the true flavor of Chana Masala in here, so I pretty much added every ingredient that actually goes into this dish. You do need to substitute smartly -- for instance, tomatoes are a major ingredient in Chana Masala, but you don't want fresh tomatoes in your patty because that's just too much moisture. So in went some tomato ketchup which adds flavor and depth but you need just a tiny amount so you don't have to worry about making the patty too wet.

    I also added some sriracha and soy sauce, which, again, add to the layers of flavor without making their presence felt. And while mushrooms are definitely not a Chana Masala ingredient, they are great in any veggie burger patty and especially in this one. If you're not a big mushroom fan (and if you are I do not understand you -- I do not), substitute with another veggie like carrot or even eggplant.

    To slather onย my homemade whole wheat burger bun, I made some Mint "Chutney" Mayo -- this is a super-easy way to add an exotic flavor to old mayo-- vegan mayo, of course. And it is just incredible paired with the spicy patties.

    When Jay got home from school yesterday and saw this burger waiting for him, he did a little joyful dance, then got changed in record time -- and then he gobbled down the burger in record time. So I can honestly say it's picky-child-approved as well. As for Desi, he declared it the best veggie burger I've ever made. Try it, and let me know if you agree.

    Chana masala burgers with greens, onions, tomatoes and mint chutney mayo.

    More delicious veggie burger recipes

    • Curried Jackfruit Burger
    • Kidney Bean and Roasted Red Pepper Burger
    • Sprouted Mung Bean Burger with Mint Cilantro Chutney
    • Quinoa and Bean Burger
    • Veggie Burgers for the Grill
    • Spicy Vegan Black Bean Burgers
    Chana masala burgers on a chopping board.
    Chana Masala Veggie Burger

    Chana Masala Veggie Burger

    This chana masala burger patty is vibrant and delicious sandwiched in a whole wheat bun with greens, tomatoes and onions with a mint chutney mayo.
    4.84 from 6 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Burger
    Cuisine: Indian fusion
    Diet: Vegan, Vegetarian
    Keyword: Chana Masala Burger
    Prep Time: 25 mins
    Cook Time: 30 mins
    Total Time: 55 mins
    Servings: 8 burger patties
    Calories: 316kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    For the chana masala burger

    • 3 cups cooked or canned chickpeas
    • 1 cup cooked bulgur or quinoa
    • 1 tablespoon chana masala powder
    • 1 teaspoon Sriracha sauce (adjust up or down per your taste)
    • 2 tablespoon soy sauce or tamari
    • ยผ cup shallots (or red onions, minced)
    • 1 tablespoon tomato ketchup
    • ยผ cup chickpea flour or besan
    • ยผ cup cornstarch
    • 4 large crimini mushrooms (minced)
    • 2 teaspoon ginger garlic paste
    • 2 tablespoon cilantro (finely chopped)
    • Salt to taste

    For the mint chutney mayo

    • 1 cup vegan mayo
    • 2 green chillies
    • ยผ teaspoon ginger garlic paste
    • ยผ cup packed mint leaves
    • Salt to taste
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    Instructions

    • Make the burgers:
    • Place the chickpeas in a large bowl and mash slightly with a potato masher or heavy spoon. You want some of the chickpeas to remain whole.
    • Add the remaining ingredients except the chickpea flour and cornstarch. Mix well and set aside for 15 minutes, to let the vegetables express their moisture.
    • Add the cornstarch and chickpea flour. Mix well. The mixture should hold together when you press it into a ball. If needed, add more chickpea flour.
    • Form eight patties. Heat a griddle or skillet over medium-high heat. Coat or spray with some vegetable oil and cook the patties on both sides, flipping over when the undersides turn golden-brown.
    • Serve on a whole wheat burger bun with onions, tomatoes, greens, and mint chutney mayo.
    • Make the Mint Chutney Mayo:
    • Place all the ingredients in a blender and whiz until well-blended and smooth.

    Nutrition

    Serving: 1burger patty | Calories: 316kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 288mg | Fiber: 5g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Anonymous

      June 26, 2017 at 9:27 am

      hi you are calling this gluten free but the burger bun does not seam to be gluten free.

      Reply
      • Vaishali

        June 26, 2017 at 10:04 am

        The recipe is for the burger patty, not the bun. You can use a gluten-free bun.

        Reply
    2. brinacyl

      May 03, 2017 at 4:26 pm

      hi can i use black channa instead of white ? thank you

      Reply
      • Vaishali

        May 03, 2017 at 4:32 pm

        Absolutely!

        Reply
        • brinacyl

          May 03, 2017 at 7:20 pm

          thank you for the prompt reply ๐Ÿ˜€

          Reply
    3. Sabitha

      November 13, 2016 at 8:25 pm

      5 stars
      I made these for the second time and it was just as delicious! I used peas and carrots instead of mushrooms and tofu (extra firm) instead of quinoa. Yummy, delicious and vegan! Thank you for all your wonderful recipes.

      Reply
    4. Lyana

      January 03, 2016 at 1:43 pm

      5 stars
      Oh, these are fantastic!!! My kids loved them!:))) I made chickpea flour with my Vitamin and did everything just like you said:). Loved the flavor!!!

      Reply
    5. Anju

      June 16, 2015 at 1:42 am

      Hi Vaishali, great recipe. I will try this out for sure. One question, does the chick pea flour cook well in less oil or dry roasting will work too.

      Reply
      • Vaishali Honawar

        June 16, 2015 at 10:08 am

        Hi Anju, yes, there is enough time for the chickpea flour to cook -- no need to pre-roast, although doing so won't hurt.

        Reply
    6. Anonymous

      June 16, 2015 at 1:11 am

      Hi Vaishali, great recipe. Would the chickpea flour (besan) cook well in little oil or should that be roasted beforehand?

      Reply
    7. Cumin Coriander Cardamom

      June 10, 2015 at 9:56 am

      5 stars
      Oh my God. These are amazing!!! Just so yum!!

      Reply
    8. Richa

      June 05, 2015 at 5:37 pm

      fantastic idea, esp the chutney mayo!

      Reply
    9. Morgan

      June 05, 2015 at 3:07 am

      5 stars
      This was so so good! I made it tonight for dinner and my family (including two young boys) loved it... I used brown rice instead of quinoa/bulgur because I had that on hand. What a great recipe! Thank you for sharing it!

      Reply
      • Vaishali Honawar

        June 05, 2015 at 12:27 pm

        Morgan, so glad you tried it! Thanks for letting me know. ๐Ÿ™‚

        Reply
    10. Krithika

      June 03, 2015 at 1:15 pm

      These look great! Would the patties freeze well? Also, is there something I can use in place of bulgur or quinoa? I don't have either in my pantry.

      Reply
      • Vaishali Honawar

        June 03, 2015 at 1:23 pm

        Hi Krithika, use brown or white rice. Would work great. And yes, they would freeze very well.

        Reply
    11. Kay

      June 03, 2015 at 10:28 am

      Can't wait to try this. What type of green chillies did you use in the chutney?

      Reply
      • Vaishali Honawar

        June 03, 2015 at 10:44 am

        Hi Kay, I use serrano or jalapeno-- jalapeno would be perfect here, but use more or less based on your taste.

        Reply
        • Anonymous

          June 03, 2015 at 10:52 am

          Great, thank you.

          Reply
    12. Anonymous

      June 03, 2015 at 10:06 am

      What type of green chillies do you use?

      Reply
      • Vaishali Honawar

        June 03, 2015 at 10:44 am

        Serrano or jalapeno-- either is fine!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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